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Chapter 8 Oğuz Benice Bilkent University THM 52126 F&B Operation
Spring 2008
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INTRODUCTION Food & Beverage Cycle 1. Menu Planning & Pricing
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
2. Purchasing
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
2. Purchasing 3. Receiving
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
2. Purchasing 3. Receiving 4. Storing
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
2. Purchasing 3. Receiving 4. Storing 5. Issuing & Selling
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
2. Purchasing 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling
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Food & Beverage Cycle INTRODUCTION 1. Menu Planning & Pricing
8. Serving 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling
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Food & Beverage Cycle INTRODUCTION 9. Guest Payment
1. Menu Planning & Pricing 8. Serving 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling
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Food & Beverage Cycle INTRODUCTION 10. Guest Satisfaction
9. Guest Payment 1. Menu Planning & Pricing 8. Serving 2. Purchasing 7. Holding 3. Receiving 6. Preparing & Cooking 4. Storing 5. Issuing & Selling
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